ROASTED VEGETABLE SOUP
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
ROASTED VEGETABLE SOUP
This veggie- and bean-packed soup will appease the heartiest of appetites.-Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 18
Steps:
- Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.
Nutrition Facts :
ROASTED AUTUMN VEGETABLE SOUP
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.
ROASTED WINTER VEGETABLE SOUP
This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
- Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
- Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
- While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
- Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 48.6 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 10.7 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 951.2 mg, Sugar 15.4 g
WHITE BEAN, KALE AND ROASTED VEGETABLE SOUP
Categories Soup/Stew Bean Leafy Green Vegetable Roast Vegetarian High Fiber Winter Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
- Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
- Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)
ROASTED WINTER VEGETABLE AND SQUASH SOUP
Winter squash and root vegetables are pan-roasted with herbs, then simmered in vegetable stock. I served this at Thanksgiving and it was unique, delicious, and vegan! Serve topped with chopped parsley (or sour cream, if you don't need this dish to be vegan.)
Provided by shangobunni
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
- Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
- Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 56.9 g, Fat 15.2 g, Fiber 12.8 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 345.9 mg, Sugar 11.1 g
ROASTED BEET, CRAB AND VEGETABLE SOUP
We were hungry for something different one night and created this hearty soup recipe using veggies grown in our garden and ingredients readily found in our pantry. Vegetables may be substituted to your own liking. Serve with toasted French bread to complete the meal.
Provided by Lyndal Khaw Nichols
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
- Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel, and cut into 1/2 inch pieces.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. Pour in the chicken broth, and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. Reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper, to taste. Simmer 10 minutes more, and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.7 g, Cholesterol 10.9 mg, Fat 10.3 g, Fiber 8.7 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 1452.8 mg, Sugar 13.7 g
SPICED LENTIL AND ROASTED VEGETABLE SOUP
This is a really thick comforting lentil and tomato soup with a bit of added interest. Great way to use up the veg left in the fridge at the end of the week. The tomatoes can be soft and not the freshest but need to be tasty.
Provided by lindseylcw
Categories Grains
Time P1DT20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk.
- Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt.
- Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft.
- Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes.
- Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils.
- Bring to a boil and then simmer, covered.
- When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well.
- Simmer for 20 mins then season to taste with fresh black pepper and salt.
- Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat.
- Serve with a drizzle of good olive oil on top.
MOROCCAN ROASTED VEGETABLE SOUP
Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix
Provided by Good Food team
Categories Lunch
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they're tender and starting to caramelise a little.
- Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
Nutrition Facts : Calories 187 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
ROASTED VEGETABLE SOUP
Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomatoes cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.
- In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
- In batches, puree in blender. Stir in basil.
Nutrition Facts : Calories 198 g, Fat 8 g, Protein 5 g
ROASTED CHICKEN AND VEGETABLE SOUP
My favorite comfort food on a cold day. It makes your house smell amazing! It makes a huge batch, however can be 1/2ed or doubled easily depending on your groups size. You can used leftover turkey or rotisserie chicken too, great way to use up leftover meats and veggies. I serve this with my Loaded Foccacia Bread and everyone's happy! I made the seasoning amounts a little vague because you should taste the soup as you season so it works according to your tastes.
Provided by startnover
Categories Stocks
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place water in a large pot. Add the chicken base and stir well.
- Add all vegetables and turn on medium heat, bringing to a boil.
- Turn down to a simmer.
- Cook for about 30 minutes add seasoning and bring back to a boil.
- Dump in pasta and cook till tender/firm.
- Add the diced chicken and cook about 5 more minutes.
- Freezes well.
Nutrition Facts : Calories 236.5, Fat 1, SaturatedFat 0.2, Sodium 120, Carbohydrate 48.2, Fiber 3.2, Sugar 3.9, Protein 8.1
ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS
Provided by Rachael Ray : Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season with salt, pepper and nutmeg. Roast the vegetables until tender and caramelized at edges, about 40 to 45 minutes.
- Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste. Cool and store for make-ahead meal.
- To reheat: Reheat over medium heat.
- For the cheese sandwiches: Preheat the oven. On the night you want to serve the soup, arrange a cooling rack over a baking sheet and assemble 2 cheese sandwiches using 2 bread slices and 2 slices cheese per sandwich. Cube each sandwich into 9 mini-sandwiches and separate in a baking sheet providing space between each mini-sandwich. Coat the sides and tops of each sandwich with cooking spray. Bake in the hot oven until golden and cheese melts. Float a few sandwich-croutons in each bowl of the soup bowls.
ROASTED ROOT VEGETABLE SOUP
Roasting the vegetables beforehand gives this soup such a delicious flavour. This takes very little work to make, and is lovely served with fresh bread.
Provided by Kitzy
Categories Onions
Time 1h25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/400F/gas mark 6.
- Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
- Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
- Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
- Return to the saucepan and heat through.
- Serve hot.
Nutrition Facts : Calories 113.4, Fat 0.4, SaturatedFat 0.1, Sodium 33.1, Carbohydrate 28.1, Fiber 5.2, Sugar 8, Protein 2.7
ROASTED GARLIC AND VEGETABLE SOUP WITH PASTA
Very yummy soup! Good for what ails you! Low cal, easy to make. Recipe came from Prevention Magazine.
Provided by Leona L.
Categories Vegetable
Time 1h15m
Yield 9 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 400.
- Allow garlic to sit for 15 mins.
- Then wrap garlic in foil and place in a small casserole.
- Bake 45 to 50 mins or until soft when squeezed.
- Warm oil in a soup pot over med heat.
- Add onions and peppers.
- saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper.
- Bring to a boil, reduce heat and cover, simmer 10 mins.
- Remove 1 cup liquid.
- Mash garlic into the liquid.
- Stir into the pot.
- Add escarole (greens) and simmer 7 mins.
- Add broccoli, cover and turn off heat.
- Cook the pasta according to package directions.
- Drain and stir into the soup.
- Adjust seasonings.
- Pour into bowls and pass the parmesan!
ROASTED VEGETABLE SOUP, 3 WAYS
Whipping up a creamy soup without the cream is easy when you play with different combinations of roasted vegetables, cheese, and herbs using this simple formula.
Provided by EatAndRun
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Toss cauliflower with oil and spread in an even layer onto a foil-lined baking sheet.
- Roast in the preheated oven, stirring once, until tender, 20 to 30 minutes. Do not overbrown the cauliflower; it'll be bitter when blended into the soup.
- Blend roasted cauliflower, broth, salt, pepper, and garlic powder in a food processor or blender until smooth. Add more broth to reach desired consistency.
- Transfer soup to a small saucepan. Bring to a boil over medium heat. Remove from heat and stir in 1 tablespoon cheese until melted. Serve topped with remaining cheese and parsley.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 12.6 g, Cholesterol 7.4 mg, Fat 9.2 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 2.2 g, Sodium 296.4 mg, Sugar 5.2 g
ROASTED ROOT VEGETABLE SOUP (PRET-A-MANGER)
This is a fantastic winter soup, as pret say it's"been described as a vegetarian roast dinner in a bowl." As with most recipes use this as a guide and throw in any root veg you have lying around, the potatoes thicken it so make sure you keep those. If you use a sprig of fresh rosemary discard it before blitzing with the blender. With a lots of soups I like some fresy crusty bread, but with this one there is no real need, as it's nice and filling. Thanks to Pret for the recipe Will serve 4 as a starter, 2-3 as a main meal
Provided by Masterful Matt
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to gas mark 7/220ºC/425ºF.
- Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
- Roast for about 15-20 minutes until brown.
- In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
- Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
- Remove the bay leaves and blend until smooth.
- Stir in the roasted root vegetables and season with the salt and pepper.
- Serve and enjoy.
Nutrition Facts : Calories 358.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 170.6, Carbohydrate 56.3, Fiber 10.1, Sugar 11.8, Protein 6.7
ROASTED FALL VEGETABLE SOUP
This is an easy, hearty soup for the cooler fall weather.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 4
Steps:
- Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula.
- Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.
ROASTED VEGETABLE SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 to 6 servings (10 cups)
Number Of Ingredients 19
Steps:
- Cut the Roasted Winter Vegetables into 1/2-inch pieces. Heat the olive oil in a medium Dutch oven over medium heat. Add the roasted vegetables and cook for 2 to 3 minutes to heat through. Add the vegetable stock, escarole, navy beans, Parmesan rind and 4 cups water, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes to melt the Parmesan into the soup and combine the flavors. Season to taste with salt. Remove and discard the Parmesan rind.
- Right before serving, stir in the thyme and lemon zest.
- Preheat the oven to 425 degrees F.
- In a large bowl, toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and pepper to taste.
- Arrange the vegetables in one layer on a rimmed baking sheet. Roast until tender and golden brown in places, stirring once, about 25 minutes. Stir in the lemon zest, then transfer to a serving bowl.
CREAMY ROASTED CHICKEN AND VEGETABLE SOUP
I roast whole chickens quite often. I pour off all the pan drippings into a jar and keep the drippings in the freezer. The fat rises to the top, and the pan juices end up on the bottom. This stuff is like liquid gold! Vegetables roasted in chicken fat has to be one of the best things ever. Our grandmother's did know best.
Provided by Marsha Gardner
Categories Cream Soups
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400-degree. Heat two large baking sheets in the oven with 1 tablespoon chicken fat on each one. Spread the sliced mushrooms on one in an even layer ( don't add salt until they are cooked). Spread the onion, carrot and celery in an even layer on the other one. Season with salt, pepper and thyme. Roast vegetables until golden brown and liquid has evaporated from mushrooms - about 35 minutes. Give the vegetables a stir once or twice during cooking.
- 2. In a large pot melt the butter over medium heat. Add the flour and cook for about a minute. Whisk in cream cheese, milk, chicken drippings and chicken stock. Add the cooked vegetables, roasted chicken, bay leaf, salt and pepper. Simmer over low heat for 30 minutes, stirring often.
- 3. This recipe is a great way to use leftover roasted chicken. To save time, I roast the vegetables at the same time I roast the chicken. The next day, the soup comes together fairly quickly.
SPICY ROASTED VEGETABLE SOUP WITH TOASTED TORTILLAS
Categories Soup/Stew Tomato Vegetable Broil Vegetarian Spring Jalapeño Tortillas Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 23
Steps:
- Make soup base:
- Preheat broiler. Line baking sheet with heavy-duty foil. Place tomatoes close together on prepared sheet. Broil close to heat source until blackened in spots, turning once with tongs, about 2 minutes per side. Transfer tomatoes to plate and cool. Place onion halves close together on same sheet. Broil until surfaces are charred, turning once with tongs, about 4 minutes per side. Set aside and cool.
- Heat cast-iron skillet over medium-high heat 2 minutes. Using tongs, place cinnamon strip, peppercorns, garlic cloves, and jalapeño chili in hot skillet, preferably cast iron. Toast until fragrant and charred, turning and stirring occasionally, about 2 minutes for cinnamon and peppercorns and 8 minutes for garlic and jalapeño. Transfer all to plate. Place tortilla halves in same hot skillet. Toast until browned in spots and crisp, pressing often with spatula, about 3 minutes per side. Transfer tortillas to plate; cool, then break into very small pieces.
- After the charred tomatoes have cooled, peel, halve crosswise, and spoon out the seeds. Cut away most of charred surface from broiled onions and then chop. Peel garlic cloves. Stem, quarter, seed and devein jalapeño chili. Place tomatoes, onions, garlic, jalapeño chili, and chipotle chilies in processor. Finely grind cinnamon, peppercorns, and toasted tortillas in spice mill or coffee grinder; add to processor. Blend soup base until smooth, about 5 minutes.
- Finish soup:
- Heat oil in heavy large pot over medium-high heat 2 minutes. Add soup base from processor, oregano, and cumin. Cook (sear) until base thickens enough to leave path when spoon is drawn through, stirring occasionally, about 10 minutes. Add 5 cups water, squash, potatoes, and 1 teaspoon salt; bring soup to boil. Reduce heat to medium, cover, and simmer until vegetables are almost tender, about 15 minutes. Add garbanzo beans with liquid, green beans, and corn. Cover; simmer until all vegetables are tender, about 5 minutes longer. Mix in cilantro; season with pepper and more salt, if desired.
- Toast tortillas directly over gas flame or electric burner until browned in spots but still soft, about 40 seconds per side. Wrap in foil; keep warm.
- Ladle soup into bowls. Serve with lime wedges and warm tortillas.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are sold at Latin American markets, specialty foods stores and some supermarkets.
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